Pairings: An egg-cellent match for Sauvignon Blanc

Pairings Lynne Char Bennett

Published 4:00 am, Friday, February 15, 2008

Eggs with goat cheese and herbs for story pairings15 photographed Thursday, Feb. 7, 2008. Thor Swift For The San Francisco Chronicle

Eggs with goat cheese and herbs for story pairings15 photographed Thursday, Feb. 7, 2008. Thor Swift For The San Francisco Chronicle

Photo: Thor Swift

Pairings: An egg-cellent match for Sauvignon Blanc

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Eggs are one of the world's most versatile foods. From frittatas to creme brulee, this chameleon ingredient can do many things - except pair easily with wine. Many wines bring out a disagreeable sulfur or metallic note when paired with egg-centric dishes.

Pert, vivacious Sauvignon Blanc, with its brisk acidity and various combinations of green herb, ripe tropical fruit and tart-sweet citrus is the egg's food-friendly partner. Napa Valley Sauvignon Blancs display these aromas and flavors with an occasional slight minerality. Hints of oak in some cases and a more moderately full body allow the wine to pair with heartier food.

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When corks are pulled on occasions other than dinner, a Wine Country breakfast of Scrambled Eggs with Goat Cheese & Herbs can ease your start into morning, though eggs are great no matter the time of day. This quick, simple recipe relies on goat cheese for richness and a tart tang, with mixed fresh herbs for brightness and complexity. Goat cheese contributes just the right amount of acidity, which helps the eggs pair with the Sauvignon Blanc. Sips of wine cleanse the palate between bites of rich, mouth-coating egg, while fresh green herbs echo the wine's herbal notes.

Sauvignon Blanc stands up to many green vegetables, such as asparagus, broccoli and green bell peppers. Again, it's the wine's herbaceous quality and bright acidity that make the magical match. So get fancy and serve sauteed or roasted asparagus or broccoli alongside Scrambled Eggs with Goat Cheese & Herbs instead of a lightly dressed green salad for a more substantial supper. For more information about pairing wine with difficult-to-match foods, see the link with this story on sfgate.com.

Scrambled Eggs with Goat Cheese & Herbs

Serves 2

Eggs make a terrific light supper, especially when served with toast and a small salad or sauteed vegetable.

Instructions: Whisk cream into the eggs. In a medium nonstick skillet over medium to medium-low heat, add just enough butter to coat the bottom. When the butter sizzles, add the eggs; allow the bottom of the eggs to partially set - about 30 seconds - before scraping the cooked portions to the side with a wooden spoon or heat-resistant spatula.

Scatter small chunks of cheese across the top of the eggs; gently stir and fold once before sprinkling the herbs on top. Continue stirring and folding until cheese is incorporated and eggs appear fluffy and still a little wet (the eggs will continue to cook to perfect doneness off the heat). Season to taste with salt and pepper; serve immediately.

Note: Sour cream can be substituted for the goat cheese though there will less tang and brightness to the eggs. Because sour cream contains more moisture, the heavy cream can be omitted.